BROWN SUGAR PIE I
Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun. Delicious!!
Provided by Suzanne
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
- Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 63.2 g, Cholesterol 29 mg, Fat 9.4 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 251.9 mg, Sugar 58.2 g
BROWN SUGAR PIE
This easy and delicious Brown Sugar Pie it filled with rich brown sugar flavor in every creamy bite. It's a classic sugar pie that will melt in your mouth, and takes just a few minutes of work!
Provided by All She Cooks
Categories Desserts
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line pie pan with 9-inch pie crust. Add the flour, brown sugar and dash of salt and mix together, right inside the pie crust.
- Pour evaporated milk over the brown sugar mixture. Do not stir. Cut the butter into several pieces and scatter it evenly over the pie. Sprinkle cinnamon over the pie.
- Bake for 50-60 minutes until filling bubbles up in the middle. The filling will not completely set. Let the pie cool.
- Whip the heavy cream in a medium-sized mixing bowl, until thick. Add in powdered sugar and mix on low speed to incorporate.
- Spread the whipped topping over the sugar pie, or use a piping bag to add whipped cream to the pie in a decorative fashion. Sprinkle with additional cinnamon, if desired.
Nutrition Facts : ServingSize 1 g, Calories 395 kcal, Carbohydrate 50 g, Protein 5 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 157 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 8 g
BROWN SUGAR PIE
This Brown Sugar Pie is a classic! This old- fashioned recipe is perfect for the holidays!
Provided by The Southern Lady
Categories Dessert
Time 1h10m
Number Of Ingredients 7
Steps:
- Combine all ingredients and mix well with a wire whisk. Pour into an unbaked pie shell. Bake in preheated 350 degree oven for 50 to 55 minutes. Pie will rise up while cooking and later, after it comes out of the oven, it will go back down. Let the pie cool for at least an hour. Add some whipped cream or ice cream
BROWN SUGAR PIE
Just 4 ingredients and a pie crust is all you need to create an outrageously delicious dessert! Brown Sugar Pie is full of rieasy! ch flavor that you are going to crave. And it's SO
Provided by Sharon Garofalow
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Follow the ingredients for the pies on the pie crust packaging. Mine didn't require any pre-baking or prep.
- Place empty unbaked pie shells on a cookie sheet.
- In a large bowl add eggs and whisk together.
- Add brown sugar and mix until fully combined.
- Add melted butter and vanilla then mix.
- Evenly split the brown sugar mixture between the pie crusts.
- Bake for approximately 50 minutes.
- Make sure the pies are cooked through. It shouldn't move much when jiggled.
Nutrition Facts : ServingSize 1 piece, Calories 540 kcal, Carbohydrate 77 g, Protein 5 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 92 mg, Sodium 315 mg, Fiber 1 g, Sugar 55 g
CANADIAN BROWN SUGAR PIE
In French, it is "Tarte au Sucre Brun." Delicious!! This is a basic pie from Quebec, Canada.
Provided by Punky Julster
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, combine flour and sugar.
- Stir in milk, butter, salt and vanilla.
- Cook, stirring constantly, until mixture comes to a boil.
- Pour into an unbaked pie shell.
- Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Nutrition Facts : Calories 2761.7, Fat 75.1, SaturatedFat 46.6, Cholesterol 231.7, Sodium 2093.4, Carbohydrate 504.4, Fiber 1.2, Sugar 427.6, Protein 31.4
BROWN SUGAR PIE II
This is a brown sugar pie!!!
Provided by Donna
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C.)
- In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
- Bake in the preheated oven for 35 to 40 minutes, or until filling is set.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 40.1 g, Cholesterol 77.3 mg, Fat 12.8 g, Protein 1.9 g, SaturatedFat 7.7 g, Sodium 108.5 mg, Sugar 39.5 g
BROWN SUGAR CHESS PIE
Chess pie is a classic Southern pie, with a filling thickened with egg yolks and cornmeal, which gives it a slightly (and delightful) gritty texture amidst the silky-smooth custard. I like to combine this classic with a flavor that they do the very best in the South: caramel-y brown sugar. This pie is delicious on its own, but I love it decked out with lots of toppings -- whipped cream, caramel sauce, and some kind of candied nuts.
Provided by Erin Jeanne McDowell
Categories dessert
Time 5h
Yield One 9-inch (23-centimeter) pie
Number Of Ingredients 16
Steps:
- For the cornmeal pie dough crust: In a medium bowl, whisk the flour, cornmeal, and salt together to combine.
- Add the cubes of butter, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your fingers, flattening them into big shards. As you work, continue to toss the butter through the flour, recoating the shingled pieces. If you have warm hands, you may want to use a pastry cutter (sometimes I do a few passes with pastry cutter, then toss the mixture with my hands before continuing). Take care to ensure that all the cubes of butter are fully coated in flour as you work.
- For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, work the mixture together until the pieces of butter are about the size of peas.
- Make a well in the center of the flour mixture. Add the ice water to the well. (Different types, or even brands, of flour hydrate differently, so it is difficult to give a precise amount that will work every time; Consider the base amount given as a solid jumping-off point, knowing that you will almost always need to add more.) Using your hands, toss the flour with the water to start to mix the two together (this begins to combine them without creating too much gluten). As the flour begins to hydrate, you can switch to more of a kneading motion -- but don't overdo it, or the dough will be tough. Then add more water, about 1 tablespoon (15 grams) at a time, until the dough is properly hydrated. It should be uniformly combined and hold together easily, but it shouldn't look totally smooth. Dough that is too dry may have a sort of "dusty" appearance, or pockets of unhydrated flour; it will not hold together and will look crumbly. Dough that is too wet will feel sticky or tacky to the touch, and it is often smoother and/or lighter in color than a properly hydrated dough.
- Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before using.
- Lightly dust your work surface with flour. I use about a handful of flour to dust the surface and the dough, and I often don't need to use any more during rolling. Use just enough flour to prevent the dough from sticking, as using too much can make the dough tough or dry.
- Begin to roll out the dough by positioning the rolling pin in the center of the dough, then applying gentle pressure and pushing it away from you. Return the pin to the center and do the same, this time bringing the pin towards you. Although this method may feel a bit awkward at first, it's useful for learning how to apply gentle, even pressure to the dough rather than just pressing down while rolling the pin back and forth, which can often make the crust too thin at the edges and thicker in the center.
- Rotate the dough frequently as you work, or even flip it over. That will help keep the dough from sticking and also allow you to feel the thickness to determine if there are thicker areas you haven't hit evenly with your pin yet. As the dough round (or rectangle) gets bigger, use the pin to help you move it around -- roll it up around the pin, then unfurl it in a slightly different spot. Rather than focusing on the diameter of the rolled- out dough, focus on the thickness. When the dough is rolled out evenly to the correct thickness (1/8 to 1/4 inch (3 to 6 mm)), it should be the correct size and about 1 inch wider than the pie plate. Of course, you can always use your pie pan as a guide while you roll, placing it lightly on top of the dough to help see when you're getting close.
- Transfer the dough to the pie plate. To use the rolling pin to transfer the dough, place it at the end of the dough farthest from you, wrap the edge of the dough up around the pin, and roll the pin toward you, wrapping the dough around the pin. Position the far edge of the dough to the far edge of a 9-inch pie plate and gently unfurl it into the plate. Then lift up the dough gently at the edges and gently push it into the base of the pie plate.
- Once you've lined your pie plate with dough, trim away any excess dough, ideally ending up with 1/2 inch (1 cm) of excess dough all the way around the edges. I like to use scissors for this task -- they make it easy to cut cleanly. Then tuck the excess dough under itself so the edges of the crust are flush with the outer rim of the pie plate. Press lightly to seal the dough all around. This technique serves to give you thicker dough around the edges of the pie, which makes it easier to crimp, and this final folded effect at the edges makes the edges of the crust look (and taste!) particularly flaky when you slice it.
- Cover with plastic wrap and refrigerate the pie plate lined with dough until chilled, 15 minutes to 1 hour if time allows.
- Dock the bottom of your crimped and well-chilled pie crust all over with a fork.
- Cut a square of parchment paper that is slightly larger than the pie plate. Place it on top of the pie shell and fill with pie weights (make sure you use enough weights to come up to the inner rim of the pie plate). The crust is now ready to be parbaked.
- Parbake the crust: Preheat the oven to 425 degrees F (220 degrees C) with a rack in the lower third of the oven, preferably with a baking steel or stone on it. Place your docked/weighted crust on the rack and bake for 15 to 17 minutes, until the edges appear set and are just starting to lightly brown. Remove the pie from the oven and use the parchment paper to lift the weights out of the pie shell. Return the crust to the oven and bake until the bottom appears set, 2 to 3 minutes more.
- To make the egg wash, whisk the egg and cool water together to combine.
- As soon as the pie crust comes out of the oven from parbaking, brush the crimped edges of the dough with a thin layer of the egg wash to form a sort of "seal" on the base of the dough.
- Let the crust cool completely before filling.
- For the Brown Sugar Chess Pie: Preheat the oven to 325 degrees F (165 degrees C) with a rack in the lower third (preferably with a baking steel or stone on it).
- In a medium bowl, whisk the brown sugar and cornmeal together to combine. Add the eggs and egg yolks and whisk until the color has lightened noticeably, 1 to 2 minutes. Add the milk, melted butter, vanilla, and salt and whisk until well combined.
- Place the parbaked pie crust on a parchment-lined baking sheet and pour the filling into the crust. Transfer to the oven and bake until the crust is deeply golden and the custard is set around the outside edges but is still slightly jiggly in the center, 35 to 40 minutes.
- Cool the pie completely, then chill for at least 1 hour before slicing and serving. Serve topped with whipped cream, caramel sauce, and some kind of candied nuts, if desired.
BROWN SUGAR PIE (CRAZY PIE)
Sugar Milk Pies were called miliche flitche, or "poor man's pie," because of there simplicity of their ingredients. Mix this one up in the pie pan!
Provided by Chef Aint Bs
Categories Pie
Time 55m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In the pie shell, place sugar, flour and salt.
- Mix with your fingers.
- Pour the evaporated milk over the flour and sugar BUT NO NOT STIR.
- Bake for 50 minutes, or until filling just bubbles up in middle.
- The filling will never completely set, but that's the way it's supposed to be. Pie better eaten at room temperature.
- NOTE: Recipe can be doubled and prepared in a 10" inch pie shell. For that size, bake 1 hour and 20 minutes.
- (Yield: 12 serving).
Nutrition Facts : Calories 422.2, Fat 19.1, SaturatedFat 8.1, Cholesterol 29.2, Sodium 312.9, Carbohydrate 58, Fiber 1.2, Sugar 35.3, Protein 6.2
KATHY'S BROWN SUGAR CHEESE PIE
One of the inn's most popular dessert choices is this easy-to-make pie full of old-fashioned flavor. The recipe was perfected by Mast Farm Inn's capable baker, Kathy Ragan.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the crumbs and sugar; stir in the butter. Press onto bottom and sides of 9-in. pie plate. Bake at 350° for 5 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Add the eggs, buttermilk and vanilla; beat just until combined. Pour into crust; sprinkle with almonds. , Bake at 350° for 25-30 minutes until center is almost set. Cool on a wire rack. Refrigerate for at least 3 hours. Refrigerate leftovers.
Nutrition Facts : Calories 391 calories, Fat 26g fat (14g saturated fat), Cholesterol 115mg cholesterol, Sodium 324mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
BROWN SUGAR PIE
Steps:
- Preheat the oven to 350°F. Line a 10-inch pie plate with the rolled-out crust.
- Combine the sugars, flour, eggs, butter, and vanilla and beat for 3 minutes, using medium speed for a stand mixer, or high speed for a handheld mixer. Spread the filling evenly in the crust.
- Bake for 50 to 60 minutes, until the filling forms a crisp, dark crust. Watch the pie during the last 10 minutes; if it starts to puff up, take it out of the oven. Cool on a wire rack for 1 to 2 hours before slicing.
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